Chicken Parmesan Meatballs in Creamy Tomato Sauce

Tender meatballs in a skillet of Tomato Sauce and cheese…it just screams comfort food!

Meatballs are beautiful things. I don’t know why I go so long before I make them. I love them. Portable, stuffable…like stuff them in your mouth stuffable. You could make a meatloaf with the exact same ingredients but it won’t taste as good as a meatball…why is that? Life is full of food mysteries my friends….

I baked the meatballs in the oven, opposed to browning them on the stovetop, because, well, I am a lazy cook. I love good food but the easier the better for me. The sauce is super easy too. A large can of crushed tomatoes, a spot of cream…a clove or two of garlic and you have a really fresh tasting sauce.

With or without pasta these Chicken Parmesan Meatballs with Creamy Tomato Sauce will become a family favorite!

Bake it all together with a bit of fresh mozz and it’s out of this world! We had this for dinner for three days. We are empty nesters and food lasts a really long time around here. You could easily serve this over pasta or zoodles (not a fan of zoodles, I have yet to figure out how to keep them from being watery), or spaghetti squash (again, not a fan…just want a noodle). We just ate them as is. Meatballs, sauce and a salad…it was perfect the first, second and third time!

Hi Lisa! Very clever of you to serve with spaghetti squash and to make a double batch! I’m making these again this week as I didn’t like my pic much (great excuse for meatballs if you ask me :). Thanks for writing! Kathi

Hi Maria – I would say it would serve about 5-6 adults. I used full fat cream not half and half. For ground chicken I use a combination of breasts and thigh because just white breast meat is bland, bland, bland and dry, dry, dry! Not sure what a ‘clean’ lower fat meat is…. Kathi